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Symphony of Seafood

Updated: Apr 16

Chef: Sarthak Kochar

Position: Head Chef, Hilton Garden Inn Ras al Khaimah, UAE

Instagram: @iamsarthakkochar


How did you get started?

I always have a passion for cooking and experimenting with new things with ingredients available at home. I became a chef to turn my profession into a profession. Food has always been my first love as I love to explore the cuisine, dishes and my mom introduced me to new dishes and even helped me to learn.


What was your first position:

My first position was Kitchen Management trainee at Le Meridien, New Delhi. I am working as Head Chef at Hilton Garden inn, Ras al Khaimah.




The story behind the dish:


I created this dish when I came to the UAE from India. It simply shows love for seafood when you are in a country where the seafood is available locally and fresh.





Directions:

Sous vide Shrimps, clams, mussels and baby octopus (In a bag marinate the seafood with lemon zest, salt, olive oil, a hint of tabasco.

Cocktail dressing - Mango mint shooter (mango juice, crushed black pepper, sugar, Tabasco) Lime foam - Caramelized lemon (brown sugar and lemon)


I always say that I don't believe I'm a chef. I try to be a storyteller.

Jose Andrés


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